Green Curry Chicken With Yam In Coconut Milk

• 1 yam, peeled and cubed
• 1 tablespoon peanut oil
• 1/2 large green bell pepper, chopped
• 1/2 large onion, chopped
• 1/2 teaspoon green curry paste, or more to taste
• 2 large skinless, boneless chicken breasts, cubed
• 1 1/2 cups unsweetened coconut milk
• 3/4 cup chicken broth
• 1 tablespoon fish sauce
• 2 cups thinly sliced spinach
• 2 cups thinly sliced basil leaves

1. Place yam into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
2. Heat 1 teaspoon peanut oil in a wok or large skillet over medium heat; cook and stir green bell pepper and onion until tender, 2 to 3 minutes. Transfer to a bowl using a slotted spoon. Mix remaining 2 teaspoons peanut oil and green curry paste in the wok; stir for 30 seconds.
3. Increase heat to medium-high; add chicken to the wok and cook until golden, 3 to 5 minutes. Reduce heat to medium-low. Pour in coconut milk, chicken broth, and fish sauce; bring to a gentle simmer. Stir in yam, green bell pepper, and onion; simmer for 5 minutes.
4. Stir spinach and basil gently into the wok. Simmer, covered, until flavors combine, 4 to 5 minutes more.

yam, peanut oil, green bell pepper, onion, green curry, skinless, unsweetened coconut milk, chicken broth, fish sauce, spinach, basil

Taken from www.allrecipes.com/recipe/256003/green-curry-chicken-with-yam-in-coconut-milk/ (may not work)